Jammy Blueberry Oats

These oats have been a staple on my Instagram stories for months, and I FINALLY got around to putting up the recipe! Every time I share these oats, my DMs are flooded with questions on how to make them. And it’s really just one simple science trick that will make these the easiest (and most delicious) oats you’ve ever made.

Overnight oats can step aside, because this warm bowl of “omg-why-is-it-so-good?” only takes about 10 minutes to make, and it will leave you full for hoooours. Plus the best part is it uses minimal ingredients to get thicc, and then you can put whatever you want on top! The secret to this blueberry oats recipe is the jammy bloobs, they are truly the star of the show and they only take about 30 seconds to make. 30 seconds! I’ll tell you how and why below!

First things first, I need to answer some oatmeal FAQ.

And no, never in my life did I think I would be writing a whole entire blog post about OATMEAL FAQ. BUT HERE WE ARE. AND TBH THIS IS MY DREAM.

Ok let’s get to these questions:

How do i get my oats thick and creamy?

This is a common question that I get all the time, and it really comes down to the size of your oats and how long you cook them.

What I mean by “size of your oats” is how much surface area the rolled oats have when you begin to cook them. Oats by nature absorb moisture, so just like with any grain, the more surface area they have, the more they can expand and thicken. Quick oats are just a blended up version of rolled oats, so there’s no need to worry about them being “processed”! The finer your oats, the thicker they will get in a shorter amount of time. This is why I blend up my oats.

Quick oats are just a blended up version of rolled oats, so there’s no need to worry about them being “processed”! The finer your oats, the thicker they will get in a shorter amount of time.

After I blend my oats, then the cooking time comes into play. For years I used a stovetop to cook my oats, but now I use the microwave for convenience. Here are my three big tips:

1. Use a gigantic bowl. I don’t make small serving oat recipes, so these oats will expand like crazy! Using a big bowl will help avoid overflow (which we all know…is the worst).
2. Cook only one minute at a time, stirring each minute – this is important so the oats don’t clump and so that you get a thick, even texture.
3. I only need to cook my oats for about 3 minutes, but feel free to go up to 5 or 6 minutes to get your desired texture! The longer you cook, the thicker your oats will be.

why do you sometimes add water to your oats even after they are done cooking?

This is another common oatmeal FAQ from all the people who have watched my Instagram stories or seen my Pinterest pins. When my oats are out of the microwave and fully cooked, I still tend to add water about 1-2 tbsp at a time as I add my toppings. This is for a few reasons:

1. These oats are THICC, and sometimes a little water helps cool them off and get them to a texture that I prefer (which is still thick, but not as thick y’know?)
2. I’m all about extra hydration, and as you add water, the oats will quickly absorb it into the already emulsified mixture. It’s a great way to get some extra water and not even notice.
3. When I add things like flaxseed or chia seed to my oats, they absorb moisture as well. So adding water helps keep my texture consistent, plus gives me more hydration and also gives me the most benefits from those seeds as possible.

but how do you make your fruit/blueberries so gooey and jammy?

Now for my favorite oatmeal life-hack, and the one that might change the game for you: Buy frozen fruit for your oatmeal.

And if you are wondering why, it’s for a simple but game changing reason. Fruits are comprised of mostly water, so when they are frozen, the water expands, causing the cellular walls of the fruit to expand as well. When you thaw that fruit, this causes the moisture in the water to release, breaking down the cellular walls and creating this juicy, rich, sweet, jammy texture. It’s like getting a sweet, juicy version of your favorite fruit, but without having to do anything complicated with a stovetop or added sugar. It’s my biggest life hack and the key to all my best oatmeal recipes!

Fruits are comprised of mostly water, so when they are frozen, the water expands, causing the cellular walls of the fruit to expand as well. When you thaw that fruit, this causes the water to release, breaking down the cellular walls and creating this juicy, rich, sweet, jammy texture.

So how do I make my jammy blueberries? Easy:

1. Take about 1 cup (or 140g) of blueberries.
2. Microwave them for about 20-30 seconds or until they are thawed.
3. OR you can cook them on the stovetop on medium heat with 1 tbsp of water. Cook for about 1-2 minutes or until thawed.
4. Give them a quick stir to release the juices, and top your oats!

See? Too simple. Now I’ll give all the recipe deets below, but if you have any questions please let me know in the comments! And since I live over on IG, feel free to tag me on there if you make them, I’d love to see! And ofc, happy breakfast-ing!